This recipe is solid. I definitely agree with other reviewers who have said that it's important to pick a good, strong cheese. I tend to add a little extra vinegar but I love vinegar! Otherwise, no changes to the recipe and it turned out very good.
Ravioli with Arugula & Pecorino
From EatingWell: September/October 2010
Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir.
20 Reviews for Ravioli with Arugula & Pecorino
Have tried this recipe 3-4 times, using a different Buitoni ravioli each time -- cheese, mushroom, chicken -- and all were delicious. Wonderful flavors. Thank you for sharing this with us subscribers!
This dish is so easy to make for a weeknight meal. Most of the (few) ingredients I had on hand, so it made dinner almost effortless. I would recommend buying good quality ravioli (I used some three cheese organic ones I found at my local Co-op) and pecorino (the more flavor-packed the cheese, the less you'll use!) Even though it's quick and simple to make, it's a beautiful dish that would be great to double and serve at a dinner party, too.
Delicious! I made this after a long day when I didn't want to cook, and it made me so happy that I cooked! It was so easy and delicious. I loved it. I will echo the comments below that to be careful on what you choose as ravioli; the calories differ substantially!
This was delicious! It had such a unique flavor, very rich and almost buttery. I used the store-brand fresh ravioli and it turned out perfect! It was quick and since I have a lot of these items already in my pantry, it was inexpensive as well. Will definitely add this to my rotation as a regular dinner. Leftovers reheated well for lunch too!